The Science Of Nutrition by Janice Thompson

Genre : Health & Fitness
Editor : Benjamin Cummings
Release : 2014
ISBN-13 : 0321832000
Hardcover : 781 Pages


Available: macOS, Windows, Android, Tablet

The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.

The Science Of Nutrition by Edward Atkinson

Genre : Aladdin oven
Editor :
Release : 1896
ISBN-13 : WISC:89047326822
Hardcover : 246 Pages


Available: macOS, Windows, Android, Tablet

Whole by T. Colin Campbell

Genre : Health & Fitness
Editor : BenBella Books
Release : 2013
ISBN-13 : 9781937856243
Hardcover : 328 Pages


Available: macOS, Windows, Android, Tablet

An analysis of cutting-edge thinking on nutrition answers why a whole-food, plant-based diet provides optimal nutrition and demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten off track.

Genre : Health & Fitness
Editor : ABC-CLIO
Release : 2015-06-10
ISBN-13 : 9781440828508
Hardcover : 936 Pages


Available: macOS, Windows, Android, Tablet

This thorough one-stop resource draws on solid science and the latest research to play a dual educational role—providing background for students while answering general readers' questions about a wide range of nutrition-related topics. • Provides accessible essays on today's most relevant nutrition topics • Meets health education goals as represented by high school health education standards • Includes up-to-date scientific information on contemporary issues • Takes a holistic perspective, encompassing the physiological, biochemical, psychological, and societal elements of human nutrition • Suggests interesting "research issues" students may wish to explore and offers ideas for further reading

Genre : Education, Higher
Editor : UM Libraries
Release : 1968
ISBN-13 : UOM:39015078739235
Hardcover : Pages


Available: macOS, Windows, Android, Tablet

General Register by University of Michigan

Genre :
Editor :
Release : 1968
ISBN-13 : UOM:39015078933150
Hardcover : Pages


Available: macOS, Windows, Android, Tablet

Announcements for the following year included in some vols.

Nutrition And Type 2 Diabetes by Mark A. Pereira

Genre : Medical
Editor : CRC Press
Release : 2013-08-27
ISBN-13 : 9781439850336
Hardcover : 234 Pages


Available: macOS, Windows, Android, Tablet

Over the past two decades, type 2 diabetes has emerged as a leading threat to global health, and the considerable overlap in obesity and diabetes trends are likely no coincidence. While the underpinnings for both etiologies are linked to lifestyles, particularly dietary and physical activity patterns, determining optimal approaches for preventing a

Meat Science And Nutrition by Muhammad Sajid Arshad

Genre : Health & Fitness
Editor : BoD – Books on Demand
Release : 2018-10-10
ISBN-13 : 9781789842333
Hardcover : 86 Pages


Available: macOS, Windows, Android, Tablet

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

The Science Of Nutrition by Marian Thompson Arlin

Genre : Nutrition
Editor :
Release : 1977
ISBN-13 : UOM:39015000304736
Hardcover : 462 Pages


Available: macOS, Windows, Android, Tablet

Genre : Technology & Engineering
Editor : John Wiley & Sons
Release : 2013-11-25
ISBN-13 : 9781118865637
Hardcover : 472 Pages


Available: macOS, Windows, Android, Tablet

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits